Time for the ice-cream, everyone! I wish I’m not the last one to make ice-cream for this season.

The weather here is not as hot as the Asia area, I mean they have more than 33°C usually. Luckily, we have 22 to 24°C sometimes during the daytime, and 15 to 18°C at night, lovely weather, and temperature.

Think back, I made frozen yoghurt last year, that’s so yummy as this ice cream, that one is called: Strawberry Frozen yogurt, Maybe I’ll after something else except the strawberry next year for a variety. But, I only make something in season and cheap anyway to fit my tight budget.

Vegan Strawberry Ice Cream

Ingredient:

3/4 cup Strawberry Puree

1 1/2 cup Coconut milk

1 tbsp Arrowroot or tapioca starch

1/2 tsp Vanilla extract

2 tbsp Maple syrup

Pinch of salt

Method:

Whisk together with 1/2 cup of coconut milk and the arrowroot.

Cook the remaining 1 cup of coconut milk over the stove, let it heat until the small bubbles appear, add the maple syrup, vanilla extract and a pinch of salt.

Using a hand whisk to add the arrowroot mixture, let it cook until thicken, like custard.

Allow it to cool down, and chill overnight, use the ice-cream maker to churn until smooth, it take about 20 minutes.

Or freeze in the freezer for 4 hours, it will start to crystallize, use a hand whisk or electrical whisk to break down the crystal until the ice cream smooth, re-freeze it until harder. Then serve.

I am getting mad of experience to make all kinds of vegan cheese since I start eliminating my dairy product in my daily diet. I know I’ll get depressed if I get cut off all the cheese in my life, just like I love my chocolate as well. I haven’t told you that I am a cheese addict and also a chocoholic!

This strawberry pie is for you all, specially for today’s π day (pie day). 🙂

Raw Vegan strawberry cheesecake

If you love cheesecake and have admiration for the cream cheese frosting that often goes with it , you will fall in absolute LOVE with this dessert. A layer of crushed raw almond with honey to bind together for the base, and the top layer is the magical coconut milk accompany with fresh strawberry and lemon juice, without any guilt of sugar, but with pitted dates and maple syrup to sweeten, made entirely free of gluten and sugar and coconut lemon flavoured cream cheese frosting. Such divine!

Warm, Sunny spell , Crystal clear blue sky with a bit of Breeze, what else I can describe this weekend’s weather? Such a wonderful day that we missed a lot!

Welcome back, SUMMER! We love you!

We set up a barbecue in our back yard with lots of food, drink, salad, even dessert at the end as well.

My family have their non-veggi food as usual, but I prepared a lots of food for vegetarian. Today, I only post part of them, because I was exhausted of all the cleaning after the BBQ, but it’s so worth it! We have lots of fun!